March 27, 2011

Thai Style Pineapple & Cucumber Salad

Nothing beckons like the combination on fresh pineapple and cucumber with roasted peanuts and fresh herbs. Perfect for any weather but just as spring has made an appearance and just the throught of sweltering 100 deg temperatures, round the corner are enough to get me sweating, now.

But for the moment, I'm determined to enjoy this wonderful if not erratic spring weather and settle in the inviting comfort of this delicious, refreshing flavor explosive salad.

Imagine this as a side to freshly grilled fish like the Asian style salmon or even chicken...sigh....

Blend till the garlic is chopped up and the sauces & sugar are combined.

Cook's Note - Traditionally larger quantities of soy sauce & fish sauce (about 1 tbs each) are added but because we do not care for the fishy smell in the salad nor do I like the brown stain that permeates the salad, I have kept these to the barest minimum.

I like that they still impart their characteristic flavors without overpowering the salad.

Refrigerate both the salad and the dressing separately till ready to serve.

Just before serving, add the dressing and toss the salad.

Remove to a serving platter & serve chilled.

This is sure to be a big hit with your family as well. Super refreshing, light and delicious!

The mint and basil do so much for the flavors with the refreshing light cucumber and the sweet juicy pineapple. The green onions and red pepper add a crunch and stunning visual color to the salad. The dressing is subtle but does a wonderful job of pulling together all the elements with slightly sweet and salty flavors.

I served this with a side of grilled salmon and it was the perfect accompaniment.

Recipe for

Thai Style Pineapple & Cucumber Salad

Preparation time - 45 minutes

Serves 4

Shopping list

1 large English cucumber

1/2 fresh pineapple ( 2-1/2 cups sliced)

1/2 cup roasted peanuts, unsalted

3 green onions

1/2 red bell pepper

1 Thai red chilly

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

1/2 tsp fish sauce (Thai or Vietnamese) - add more if you wish, see notes

1/2 tsp soy sauce - add more if you wish, see notes

Juice of 1 lemon

2 garlic cloves

2 tsp light brown sugar

Preparation -

Prepare the ingredients -

Pineapple -

Cut both ends off the pineapple. Stand it up and using a very sharp paring knife, run the knife from top to bottom following the shape of the pineapple so you strip away the tough rind.

Blend till the garlic is chopped up and the sauces & sugar are combined.

Cook's Note - Traditionally larger quantities of soy sauce & fish sauce (about 1 tbs each) are added but because we do not care for the fishy smell in the salad nor do I like the brown stain that permeates the salad, I have kept these to the barest minimum.

I like that they still impart their characteristic flavors without overpowering the salad.

Refrigerate both the salad and the dressing separately till ready to serve. Just before serving, add the dressing and toss the salad.

Comments

Thai Style Pineapple & Cucumber Salad

Nothing beckons like the combination on fresh pineapple and cucumber with roasted peanuts and fresh herbs. Perfect for any weather but just as spring has made an appearance and just the throught of sweltering 100 deg temperatures, round the corner are enough to get me sweating, now.

But for the moment, I'm determined to enjoy this wonderful if not erratic spring weather and settle in the inviting comfort of this delicious, refreshing flavor explosive salad.

Imagine this as a side to freshly grilled fish like the Asian style salmon or even chicken...sigh....